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    You are at:Home»Dairy-Free Recipes»Breakfast»Soft Vegan Cinnamon Rolls with Bread Machine & Raisin Options

    Soft Vegan Cinnamon Rolls with Bread Machine & Raisin Options

    12
    By Alisa Fleming on May 8, 2020 Breakfast, Dairy Free Desserts, Dairy-Free Recipes

    Tender, fluffy cinnamon rolls might seem impossible without dairy and eggs, but these soft vegan cinnamon rolls rise to the occasion. They’re naturally egg-free and made dairy-free, and provide a bakery-style breakfast experience. You can make them completely by hand, with a little help from your stand mixer, or with extra assistance from your bread machine.

    Soft Vegan Cinnamon Rolls Recipe with Bread Machine and Cinnamon Raisin Options - Very Tender, Dairy-Free, Egg-Free Rolls with Glaze.

    Soft Vegan Cinnamon Rolls with Bread Machine & Raisin Options

    This soft vegan cinnamon rolls recipe is adapted from the Betty Crocker Best Bread Machine Cookbook. We made the recipe by hand, swapped out any dairy, added some options, and adjusted the directions. But we stayed true to the original formula, which was already eggless! I’ve also retained the bread machine directions, so you can make the recipe by hand or with the help of your bread maker.

    Why Use Bread Flour in Cinnamon Rolls?

    Bread flour is higher protein than all-purpose flour, and can absorb more liquid than all-purpose flour. This adds to the moistness and softness of the finished roll while providing structure to maintain a loftier lift.

    If you substitute all-purpose flour for the bread flour, the recipe will still work, but these vegan cinnamon rolls won’t be quite as soft and boisterous. You can increase the yeast a little, up to 1 3/4 teaspoons, to help with the rise. But the resultant rolls will still be a little wimpier.

    Do I have to Knead the Dough?

    If you have a bread machine, it will do the work for you. But if you are making the rolls by hand, you definitely want to knead the dough. It develops the gluten to give your vegan cinnamon rolls their tender texture. But don’t worry – it can actually be fun! This is a soft dough that is wonderful to work with, and kneading dough is quite therapeutic. See this tutorial for How to Knead Dough, which includes a stand mixer option (if you don’t want to get your hands dirty).

    Vegan Raisin Cinnamon Rolls Recipe with Bread Machine Option - Very Tender, Dairy-Free, Egg-Free Rolls with Glaze.

    Special Diet Notes: Glazed Vegan Cinnamon Rolls

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

    5.0 from 3 reviews
    Soft Vegan Cinnamon Rolls with Bread Machine Option
     
    Print
    Prep time
    40 mins
    Cook time
    20 mins
    Total time
    1 hour
     
    Bread flour makes these cinnamon rolls extra tender. Please note that the Prep time is hands-on time only. Allow time for rising and processing, if using a bread machine.
    Author: Adapted from Betty Crocker
    Recipe type: Breakfast
    Cuisine: American
    Serves: 9 cinnamon rolls
    Ingredients
    Vegan Raisin Cinnamon Rolls
    • 3⁄4 cup + 2 tablespoons warm water
    • 1¼ teaspoons active dry yeast
    • 2½ cups bread flour, or as needed
    • ¼ cup sugar
    • 2 tablespoons oil (can sub dairy-free buttery spread)
    • 1 teaspoon salt
    • 1⁄3 cup brown sugar
    • 2 teaspoons ground cinnamon
    • 2 tablespoons dairy-free buttery spread
    • ½ cup raisins (optional)
    Glaze
    • 1 cup powdered sugar
    • 1 to 2 tablespoons dairy-free milk beverage, as needed
    • 1⁄2 teaspoon vanilla extract
    Instructions
    1. Place the water in a mixing bowl and sprinkle on the yeast. Let it sit and proof for 5 minutes. If active, it should be foamy.
    2. Add about half of the flour, the sugar, oil, and salt to the yeast mixture and stir until combined. Gradually stir in the remaining flour, bringing the dough together with your hands when needed.
    3. Turn the dough out onto a floured surface, and knead it until smooth and elastic, about 5 to 7 minutes. If the dough is too sticky to knead, add more flour, as needed.
    4. Place the dough back in the mixing bowl and cover it lightly. Let the dough rise in a warm place for about 1 hour, or until double in size.
    5. Punch the dough down and let it rest for 5 minutes.
    6. In a small bowl, whisk together the brown sugar and cinnamon.
    7. Grease a 9-inch square baking dish.
    8. Roll the dough out into a 9x11 inch rectangle on a lightly floured surface.
    9. Spread the dairy-free buttery spread evenly over the dough. Evenly sprinkle on the brown sugar-cinnamon mixture. Sprinkle on the raisins (if using).
    10. Starting from one of the short sides, tightly roll the dough up into a log and pinch the edge to seal. Turn the log seam side down, and cut into 1-inch slices. Place the slices seam side down in your prepared baking dish.
    11. Cover the rolls loosely with plastic wrap and let them rise for 1 hour in a warm place, or overnight in the refrigerator (if you want to bake them in the morning). The dough should double in size.
    12. Preheat your oven to 375°F.
    13. Bake the rolls for 20 minutes, or until golden.
    14. In a small bowl, whisk together the powdered sugar, milk beverage, and vanilla to make a glaze. Drizzle or brush the glaze on the warm raisin cinnamon rolls.
    Notes
    Bread Machine Directions: Place the water, oil, bread flour, white sugar, 1 teaspoon bread machine yeast / instant yeast, and salt in your bread machine. Start it on dough cycle. Once done, continue with the recipe starting at Step #6.

    This recipe is adapted from Betty Crocker's Best Bread Machine Cookbook.
    3.5.3229
     

    More Vegan Cinnamon Roll Recipes

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    Healthy Apple Cinnamon Rolls

    Healthy Apple Cinnamon Rolls - wholesome, naturally sweetened, dairy-free and vegan

    Birthday Cake Cinnamon Rolls

    Vegan Birthday Cake Cinnamon Rolls Recipe - Dairy-Free and Egg-Free Kids Can Cook Treat for Mother's Day or any special day.

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    12 Comments

    1. Rachel on November 12, 2021 5:50 pm

      Can I double this recipe in the bread machine or will I have to make two separate batches?

      Reply
      • Alisa Fleming on November 12, 2021 6:14 pm

        Most likely, two separate batches. It depends on the capacity of your bread machine.

        Reply
    2. Leah on July 5, 2021 4:08 pm

      These rolls came out great! I used half the amount of glaze and no raisins, and they were delicious!

      Reply
      • Alisa Fleming on July 5, 2021 9:05 pm

        So glad you enjoyed the recipe and thanks for the feedback Leah!

        Reply
        • Lucy on March 20, 2022 7:27 am

          Alisa! OMG! These cinnamon rolls are absolutely delicious! I didn’t think I was capable of making something so good! They are soft and fluffy. Will definitely be making again! Thank you! 😊

          Reply
          • Alisa Fleming on March 20, 2022 10:20 am

            Glad you enjoyed them Lucy!

            Reply
    3. Mimi on March 15, 2021 2:12 pm

      How much sugar and water shall I use in grams and ml ?

      Reply
      • Alisa Fleming on March 15, 2021 2:47 pm

        I’m not sure off hand, and am not sure which sugar you are referring to, otherwise I would have looked it up. But you can search google for “xxx cups of xxx to grams” and it will pop up with the conversion.

        Reply
    4. Ano on February 15, 2021 8:28 pm

      Thanks for clarifying! I did indeed use all-purpose flour. I was using the King Arthur Flour weight chart, which lists both bread flour and all-purpose flour at 120g per cup.

      The buns still turned out great, despite my miscalculation. This just gives me an excuse to try again tomorrow. I anticipate the entire batch will be gone about 10 minutes after my kids wake up…

      Thanks for a great recipe, and thanks for helping out on the measurements!

      Reply
      • Alisa Fleming on February 15, 2021 8:44 pm

        I’m so happy it worked out anyway!

        Reply
    5. Ano on February 15, 2021 6:07 pm

      How much flour would you use in grams? 2.5 cups should be 300 grams of flour, but this resulted in a very wet sticky dough. Even after adding about 50-75 more grams, the dough was still much softer than it should have been.

      Reply
      • Alisa Fleming on February 15, 2021 6:21 pm

        Did you use bread flour? When I calculate with bread flour, it should be about 340 grams. I’m guessing by the amount that you listed, you used all-purpose flour instead of bread flour 2 1/2 cups of all-purpose flour is 300 grams, bread flour is 340 grams). All purpose flour isn’t as glutenous as bread flour, so you would need a fair bit more. The dough should be very soft, but not sticking to your hands. This is a Betty Crocker recipe – just slight adaptations, but nothing that would affect the ratios.

        Reply

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